It’s I’m having a healthy day what about you? Thursday

I’d like to blog more often. I’m sure I will in the future, but some weeks all I have time for is my popular Thursday blog.  I’m having a healthy day what about you Thursday?  I did a mini fast today, so I didn’t eat until 11am. I had a bunch of almonds. Sometimes when I’m watching what I eat, I’ll count the almonds, but today I didn’t.  I probably had  2-3 servings.

Than around 12:30 ish, I treated myself to lunch at BeanTowne.  I had the”Not Yo Mama’s BLT”.  It had Bacon, Green-Leaf Lettuce, Tomato, Avocado and Garlic Mayo.  I had it on a spinach wrap.  It was a VERY good sandwich. I also had a Chocolate Banana Smoothie with a shot of espresso and some Protein Powder thrown into the mix. I’m not obsessed with Protein Powder, but I do like to have it added to my smoothies sometimes, especially on some of my work-out days. I also use it occasionally in cooking.  I will most definitely have to post my favorite protein blueberry pancakes some day.

For Supper I had some left over Fish Chowder. A friend of ours went fishing. He caught a TON of fish and he shared some of his fish with us. : )

I made this Baked Fish Chowder and WOW was it delicious. I have to admit that the site where I got the recipe from (http://blog.mainefoodandlifestyle.com/) is a very!! good site. I absolutely love it and have many recipes I will continue to make over and over.  You can’t comment on a lot of her posts, which is a shame because I’d love to send her a lot of Thank-You’s. I repeated the recipe below. Any kind of soup I’ve ever made has been on the stove. I can’t believe how good this came out and the entire soup is baked in the oven.  I crumbled a good 4-6 Ritz Crackers on the top.

I probably could have had more vegetables today. I was originally going to make a recipe called spicy-kale-stuffed-shells with ground turkey added into the mix.  I didn’t want to turn the oven on due to the heat and my kids keep me pretty busy so I didn’t have time to prepare it.

I’m afraid this will be my first post since starting this blog with no pictures.

Baked Fish Chowder
Karyl Bannister, Cook & Tell

2 pounds haddock, hake, or pollack fillets
4 medium potatoes, peeled and cubed
½ cup chopped fresh celery leaves
2½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon chili powder
1 garlic clove, crushed
1 bay leaf
3 medium onions, cut into chunks
8 Tablespoon (1 stick) butter, cut into 8 pieces
¼ teaspoon dried dill weed
2 cups half-and-half or light cream

Preheat oven to 375°.

Put the fish in a 3-quart casserole dish with a cover or a Dutch oven. Layer the potatoes and celery leaves on top of the fish. Sprinkle with the salt, pepper, cayenne, and chili powder, then add the garlic and bay leaf. Top with the onions, butter, and dill. Pour in 2¼ cups boiling water. Cover and bake for 1 hour. Scald the half-and-half or cream and stir it into the chowder. Remove the bay leaf and serve hot with crusty bread or crackers.

I’m having a healthy day what about you?

It’s I’m having a healthy day what about you? Thursday.

Hello. How is everyone. Did you eat healthy today?   My mother-in-law gave me all her old Prevention magazines.  I came across a recipe called Lentil and Bean Soup.  It was pretty good. I’ve been feeling the need to get more beans into my diet.  The recipe didn’t say to puree it, but I did. I have a hard time eating a lot of beans in its whole form.  I also added a lot more parsley than it called for and I added Arugula into it.  I’ll post the recipe below.  I ate a lot of this today.

I also had some of my left over Quinoa Tabouleh Salad as shown in the picture. I love this salad.  It comes from Jen over at TheFitHousewife.com As I’ve mentioned before – great Blog.  I’ve made this salad many times.  She has a lot of recipes and good information pertaining to health.  It makes a lot and you can eat it as side dish or eat it as your meal.  Click on link to get the recipe.

I sometimes wonder why I can’t think of such simple things.  Jen over at TheFitHousewife.com doesn’t let the end of peanut butter jars go to waste. You know how sometimes there is very little left on the sides of the jar, you probably just throw it away right?  Today I put a small handful of dry roasted peanuts, a small handful of raisins, teaspoon of coco-powder, a lot of blueberries, very little unsweetened almond milk, teaspoon of coconut oil, small handful of Quick Oats and maybe about 10 chocolate chips. I put the cover back on, mixed it.  I grabbed a spoon and  mixed it more. Than I ate it right from the jar.  YUM!! Thanks Jen!  : )

A small handful of pistachios for a snack.  I bought pistachio’s because I needed them for my favorite Quinoa based hot cereal. I’ll post about the cereal in the future. : )

Finally, I went to a pampered chef party and had a slice of some desert pizza and one big Strawberry Mojito drink.

Lentil and Bean Soup

1 onion chopped

1 TBSP olive oil

2 tsp chili powder

1/2 tsp salt

1 1/4 cup of dried lentils

5 cups of water

1 can of tomato sauce

3 carrots, chopped

3 ribs of celery, chopped

1 can of black beans rinsed and drained

3 1/2 oz of smoke gouda shredded

2 tablespoons of parsley and/or scallion tops

1/4 cup of sour cream (optional).

1. SAUTE onion in oil over medium high heat until golden – about 5 minutes. Stir in Chili Powder and salt

2. ADD lentils and water. Bring to a boil and reduce heat to medium and simmer 5 minutes. Add tomato sauce, carrots and celery. Simmer 10 minutes. Add beans and cook until vegetables are tender, about 5 minutes.  PUREE with immersion blender if you want.  I also had a big huge!! handful of Arugula and a lot more Parsley.

3. STIR in Cheese. Season to taste with salt and black pepper. Serve with sour cream if you desire.

I’m having a healthy day what about you?

IT’s I’M HAVING A HEALTHY DAY WHAT ABOUT YOU THURSDAY again?  Well one thing is for sure, writing these posts motivate me to eat healthy on Thursdays.  I’m just poking fun, I do try to eat healthy most days.  There is a sense of motivation as I can’t let me readers down and blog about a big ole Junky Food Day Thursday. LOL.  The picture is the left overs from a wonderful Lunch Party I had with the girls I grew up with.  The little plant in the background that says MOM is something my 4-year-old daughter Chaunda made in school for mother’s day.  Awwww. : )

LUNCH:  Today was an IF day so lunch was my first meal. It was Roasted Pork Loin and a side bean salad.  The bean salad recipe is below. I made it for a cookout I had on Sunday and invited my friends over to finish the left overs. It makes a lot. They loved it. I have already gotten a few emails asking me for the recipe. It really is delicious.  It comes from luckychim over at my favorite cooking site discusscooking.com.  I can’t tell you how many times the wonderful people over at discusscooking.com helped me over the years.   As far as the Pork Loin is concerned.  1/3 cup of Honey plus a lot of salt and pepper got mixed into a bowl and then I rubbed it all over the pork loin. I seared it on the stove and then cooked it in the oven at 375 until done. I have made this before without searing and it still came out good.  I had some left over honey mixture so I brushed it on the pork loin after it was seared.

DINNER:  Yesterday I made a very delicious Mexican Lasagna. I had some leftovers for dinner tonight. You basically brown 1lb of ground turkey and season with cumin, chili powder, oregano, red pepper flakes, and salt. Remove from pan and set aside. Cut up a decent size zucchini into little pieces. Season with same seasons.  Let it  cook for 5 minutes. Add small jar of sliced pimentos, a can of black beans, and can of corn. Add 14oz can of stewed tomatoes and a 14oz can of tomato sauce.  Cook for a few minutes.  In casserole dish – Layer torn tortillas, big scoops of the mixture and shredded cheese. Layer again, make sure cheese is final layer. 400 degrees, 30 minutes. I like to serve mine with a little sour cream.

Lastly,  I also decided to try a few healthy deserts for my lunch party.  This voluminous vanilla ice cream was a hit.  I also thought the fudge babies were very good, but some of my friend didn’t like them.  Both recipes come from a very popular site called chocolatecoveredkatie.com.  She is so popular that editors are contacting her to write a book.   I did as suggested and used both unsweetened almond milk and the canned coconut milk for the ice-cream.   I doubled the recipe and added a lot of blueberries, 1 small banana, and a little peanut butter to my mix. Since I don’t have a vita-mix nor an ice-cream maker, I took it out of the freezer a few times the first day. I  kept mixing it with a big wooden spoon and an immersion blender.  The next day (today), prior to serving, I let it defrost a little. I than used the immersion blender one more time before serving.

Company Picnic Bean Salad

2 (16-oz) cans kidney beans, rinsed and drained
2 (15-oz) cans garbanzo beans (chickpeas) rinsed and drained
2 (14.5-oz) cans diced tomatoes with Jalapeno’s, drained
1 1/2 c. frozen peas
1 1/2 c. frozen corn
1 c. chopped sweet onion
2/3 c. chopped red pepper
2/3 c. chopped yellow pepper
2/3 c. red wine vinegar (or cider vinegar)
1/2 c.extra-virgin olive oil
1 TBL balsamic vinegar
2 garlic cloves, minced
1/2 tsp. thyme
1/2 tsp salt
1 tsp white pepper
1 TBL dried red pepper flakes
In a large bowl, combine the first 8 ingredients.

In a separate, small bowl, combine the last 8 ingredients, whisking until well blended. Pour over bean mixture, tossing gently to coat.
Cover and refrigerate for at least four hours before serving.

I’m having a healthy day what about you?

It’s “I’M HAVING A HEALTHY DAY WHAT ABOUT YOU THURSDAY?”

7:30am – Small Shake consisting of Green Kale, Blueberries and Unsweetened Almond Milk.

Plus 1 Tablespoon of Coconut Oil mixed into an espresso shot from Dunkin Donuts

12:30PM – I tried something new today. It’s called Quinoa, Pear, Zucchini and Red Onion Salad.   I had half of it for lunch today.  It’s also what you see in the picture.   It was refreshing and I’m always excited to have new things to add to my rotation of healthy salads. No wonder why people don’t continue to eat salad’s. Who wants to always eat the typical lettuce, cucumber, tomatoes etc…garden salads we are all famous for making.  I love a garden salad and I love adding things like olives, cheese, cut up peppers etc. in them.  There really is a lot you can do with a garden type of a salad. However, when I realized there are so many different variations of salads, I knew my eating healthy life style would become easier and fun. Lastly, I had one homemade Banana Nut Bread Protein Muffin and 1 Regular Chocolate Chip Cookie. My friend Darleen made them and I couldn’t pass up having at least one of them. : )

3:300 PM –  I had some left over Granola in my car.  I made it a few weeks ago.  The recipe is actually called Healthy Fudge No-Bake Power Bars. I froze it for too long and when I tried to cut it, it broke. I broke it all up and turned it into granola.   You can see from this recipe link that it is a VERY healthy bar.

5:00PM –  For supper I had a left over chicken drumstick and a cold Kale salad with feta cheese.  It was one of my favorite salads last summer.  I would like to take a picture some day and post it in a separate post with the recipe of course. So keep checking back.  I also had a few slices of yellow pepper dipped in Ranch dressing.  OK I admit, I took it off my 6 year old’s plate. : ). The Kale salad was one of the first recipes I put into my mini photo album I talked about in my first post.

What healthy foods did you eat today?

I’m having a healthy day what about you?

IT’S THURSDAY “I’M HAVING A HEALTHY DAY WHAT ABOUT YOU day!!!!  I think I can safely say that I ate healthy today. Sometimes I think it depends on a persons version of ‘healthy’. You can see from my posts that I eat healthy. I try to especially incorporate vegetables into my daily routine. When I drink milk, most of the time, I drink the unsweetened almond milk. As I have mentioned before and probably will again – I try to use oatbran, flaxseed, wheat germ, millet, quinoa in my eating lifestyle. I moderately eat pasta, rice, potatoes etc. I try to be fair with my portions. I believe in moderation for the most part. I try very hard to keep the processed stuff and junk food down to a minimum.

BREAKFAST:  Omelet with left over sausage, swiss chard,  some of the swiss chard stems, potatoes and cheese for the filling.  There was plenty of filling left over so looks like more omelets might be in the near future. : ).   I also had a blender drink consisting of peeled apple, kale leaves, and 1/2 of a lemon. I got this idea from Mrs. Buena  Vida over at http://mrsbuenavida.wordpress.com/.  However, I don’t have a juicer anymore. I had to add water to the blender.  It was refreshing and different from my normal unsweetened almond milk, spinach, and frozen banana blender drink I like to make.

LUNCH: Spinach, 1/2 of  Pita Pocket with Hummus spread on it and in the pita – Kale & Quinoa Salad.

SNACKS: I wanted to try making this dip. See if it was party worthy. : ). It is. I snacked on it a little today. It’s called creamy tapenade spread. I used Blue Corn Chips to dip. My 4 year old daughter really loves this dip. My husband also gave it a thumbs up.

SUPPER: Meatloaf, Spinach

*Meatloaf – The meatloaf recipe comes from a friend I went to school with. I call it Heidi’s famous meatloaf.  It has gotten a lot of great reviews by many. See below for recipe.

HEIDI’S FAMOUS MEATLOAF RECIPE:

1lb of lean ground beef (I sometimes like to do 1/2 ground pork and 1/2 ground beef)

2 eggs

1/2 cup plain bread crumbs

1-16oz package of shredded cheddar cheese (I sometimes do less)

1 T worchestershire sauce

1 package of pre-cooked bacon crisped and chopped (I have also cooked bacon from scratch)

1/4 cup of each mustard & ketchup (mixed together)

1 T mayo

salt/pepper

1 small can of French’s Fried Onion Strings

Pre-heat oven to 350. Blend all ingredients except for onion strings together (using only 1/2 of the mustard/ketchup mix in the meatloaf). Form into a loaf and spread remaining mustard/ketchup mix over the top. Bake for about 45 minutes or until fully cooked. Top with fried onion strings and cook until golden.

I’m having a healthy day, what about you?

I decided to have a “I’m having a healthy day, what about you?” day every Thursday.  Let me know your thoughts about doing this?

Today is one of my IF (intermittent Fasting) days.

MEAL #1 – NOON  – Parsley salad, 1/2 slice of pizza, cookies:

I had the parsley salad talked about in an earlier blog.I also added 1/4 cup of unsalted sunflower seeds and some broccoli sprouts  in the salad.  In addition to the salad, I had the last 1/2 of a slice of pizza left over from last night. I had made a small pizza with an almond meal/cauliflower crust. I’ll talk more about this pizza in another post.

I also had 2 small cookies. Keep in mind that the cookies I had have no flour or sugar in them other than a very small handful of chocolate chips that were put into the entire batter. Peanut Butter, Banana, and Quick Oats were the main ingredients.  I’ll be posting about these cookies at a later time.

MEAL # –  FOUR PM – Greek Pasta and Shrimp Dish, Silky Spinache Soup:

My husband and I have a favorite little greek pasta and shrimp dish that I make. I used to have a blog called maryskitchenadventures.blogspot.com. The dinner we are having now is on that site.   The picture is from the other site also.

*Note* I normally would have waited until 5 or 6pm. I knew I was going out from 4:30pm until 7:30pm and didn’t want to eat that late.

Link to recipe is here:

Unfortunately, I  forgot to buy mushrooms for the greek pasta and shrimp dish.  I added onion and kale tonight.

I also had a small bowl of silky spinach soup with a tablespoon of organic coconut oil and some parmesan cheese.

Pasta isn’t something that I should be eating on IF days, but sometimes it just happens that way. I have been trying to stay away from a lot of carbs  – so I don’t mind so much when I do have them. I’m trying to stick to things like oat bran, quick oats, and quinoa to name a few. I also have the following on occasion: rice, potatoes, and breads.

I did exercise today. If there is a day to eat carbs, exercising days would be the best days to do that.

I’m having a healthy day, what about you?

I”m having a healthy day today. What about you? What healthy things did you eat?  Breakfast was a 3 egg omelette with left over steak, spinache, and cheese inside.  Lunch was a shake made out of spinache, unsweetened almond/coconut milk, and a big frozen banana. I also had some left overs from last night for lunch. It was originally called Baked Halibut with tomatoes, capers and olive vinaigrette and was adapted by Gourmet Magazine.  I like to call it Baked Fish with tomatoes, capers and olive vinaigrette.  I’ve tried it with haddock, tilapia, and halibut. Heck, sometimes I don’t even have all the ingredients and sometimes I add other ingredients. You can’t really go wrong.   If you don’t have cherry tomatoes, cut up regular tomatoes.  Add some greens if you want. Last night, I added a LOT of parsley into it. Parsley has a lot of healthy benefits. Something I’d like to talk about more in another post. See below for recipe.  I love kalmata olives, but unfortunately last night I was out of them. The meal still came out great.  Serve alone, over rice, or over Quinoa.  Since I’m talking about my healthy day, tonight I’m having  soup.  I had a left over ham bone from a spiral ham and some left over ham. The broth is brewing on the stove now. I’ll probably make some kind of soup with potatoes, carrots, peas, corn, and ham.

image

Ingredients:

1/2 cup fresh lemon juice
2 teaspoons of dijon mustard
3/4 cup extra virgin olive oil
1 cup cherry tomatoes halved
quartered 2/3 cup kalmata olives
2 tablespoons drained capers, rinsed
salt and pepper
1-2 lbs of fish cut into bite size pieces.

Instructions:
1. Preheat oven to 400 degrees.
2. Whisk together lemon juice, and mustard.
3. add oil in a slow stream whisking until emulsified.
4. stir in tomatoes, olives, capers, salt and pepper.
5. Put fish into a glass baking dish and pour everything in with the fish.
6. Cook until finished. Anywhere from 10 to 25 minutes.

I have also halved the vinaigrette, as it makes a lot!